Pasta with kale pesto with walnuts, almonds and pine nuts. Today a recipe from many virtues. First saves you time, because it is a raw pesto and then just Cook your pasta and away. Yet, It's good for you, because it is a concentrate of vitamins, antioxidants, mineral salts (contained in cabbage), iron, oleic acid and fatty acids, Vitamin E and K (content in dried fruit). And in addition satisfies the taste, because it's a really rich pesto, creamy and flavorful and can be kept a long time: If the cover with a thin layer of extra virgin olive oil and then with plastic wrap you can store it in the refrigerator for a week. If you are vegan, simply omit the grated cheese to have a raw vegan pesto, Maybe increasing a little dose of dried fruit to achieve greater creaminess. I will tell you, I chose to use the spaghetti, but I see it very well with a nice pasta al dente. Take a look at other RECIPES WITH BLACK CABBAGE and, always pesto theme ready in 5 minutes, try also the aromatic wild fennel pesto, What Red Sicilian ricotta and dried tomatoes, to rocket, hazelnuts and caciocavallo, the Raw chard pesto, walnuts and pecorino, the delicate asparagus and almonds, the Pesto alla trapanese and to fresh anchovies, pistachio and citrus. Have a good day!
PASTA WITH PESTO BLACK CABBAGE (easy recipe)Print This
- 200 grams of leaves of cabbage (internal ones and keep)
- 1 clove of garlic
- 60 grams of walnuts
- 20 grams pine nuts
- 40 grams of peeled almonds
- 80 grams of grated pecorino cheese Dop (or Parmesan for a milder taste)
- extra virgin olive oil, just enough
- salt and pepper, just enough
- 150 grams of bread crumbs
- 350 g spaghetti
- pasta cooking water, just enough
For the pasta with kale pesto, carefully wash the cabbage leaves (I recommend, Since it's a raw pesto), one by one, choosing only those more inland and more tender. Thoroughly dry and clean them by removing the Central Coast, too hard.
Meanwhile, heat the Pan where the pasta lesserete, because you need a little’ boiling water for pesto, so you don't have to use too much oil in the preparation.
Put the leaves of cabbage and garlic in a mortar (or in a blender if you prefer), Add olive oil and start to pound (or whisk) until you get some sort of cream. Add pine nuts, coarsely chopped almonds and walnuts and grind again until you have a creamy sauce. Now add a little’ boiling water, the grated cheese and mix well: taste and season with salt and pepper.
Put a drop of oil in a pan and, When it is hot, toast the bread until crisp, finely chopped.
Boil the pasta and drain it al dente, keeping a little’ of the cooking water. Season the spaghetti with black cabbage pesto, adding as much cooking water as necessary to obtain a fluid emulsion and stir in a little’ grated pecorino.
Serve the noodles with black cabbage pesto, with nuts, almonds and pine nuts guarnendoli with crumbs of bread crispy. Serve immediately, and Bon Appetit!
THE PAIRING: Massifitti is a white wine made from the Trebbiano di Soave’Farm “Italian white wine”, in Soave, in the province of Verona. I'm used’ a wine with a strong personality, the scent of white flowers, yellow fruit as fishing, and presents notes iodate and tropical fruit. A great acidity accompanies the taste of this wine which is produced in basaltic territories (volcanic). This feature shows well in the glass, Thanks to a strong flavor and freshness that leaves a trace mineral character final, very long and pleasant. In this recipe, This wine brings out the flavor of the cheese and the obvious vegetal notes of black cabbage.